Calzone

Not to be confused with canzone.

Calzone^[a][1] is an Italian oven-baked turnover.^[2][3][4] A typical calzone is made from salted bread dough, baked in an oven and stuffed with prosciutto or salami, mozzarella or ricotta, and Parmesan or pecorino, as well as an egg.^[4] Different regional variations in or on a calzone can often include other ingredients that are normally associated with pizza toppings. The term usually applies to an oven-baked turnover rather than a fried pastry (i.e. panzerotti), although calzones and panzerotti are often mistaken for each other.^{[5][6][7][8][9]}

Calzone

Simple calzone in an Italian pizzeria, cut in half
Type	Folded pizza, turnover
Place of origin	USA
Region or state	Dayton, Ohio
Created by	Jon Hayes
Main ingredients	Prosciutto/salami, mozzarella/ricotta, Parmesan/pecorino
Media: Calzone

Stromboli, an Italian-American pizza turnover, is similar to calzone, and the two are sometimes confused.^[10][11] Unlike strombolis, which are generally rolled or folded into a cylindrical or rectangular shape, calzones are always folded into a crescent shape, and typically do not contain tomato sauce inside.^[12]

In Italy

Sandwich-sized calzones are often sold at Italian lunch counters or by street vendors, because they are easy to eat while standing or walking.^[13] Fried versions of the calzone are typically filled with tomato and mozzarella; these are made in Apulia and are called "panzerotti".^[14]

In Basilicata, a variety of calzone is known as pastizz or u' pastizz 'rtunnar, which originated between the 18th and 19th century.^[15] Pork (or, more rarely, goat meat), eggs, and cheese are main ingredients for the filling.^{[citation needed]}

See also

Media related to Calzone at Wikimedia Commons

• Italy portal
• Food portal

• Hot Pockets
• Panzerotti
• Scacciata
• U' pastizz 'rtunnar

Notes

1. UK: /kæltˈsoʊni, -neɪ/ kalt-SOH-nee, -⁠nay, US: /kælˈzoʊn(eɪ), -ni/ kal-ZOHN(-ay), -⁠ee; Italian: [kalˈtsoːne], lit. 'stocking' or 'trouser'; pl.: calzoni.